Thanks to Sage Watson, Olympic Hurdler, for sharing her Mom’s Beef and Beet Borscht soup recipe. “One of my all-time favorite things my mom has taught me to make: Beef Borscht. It’s my go-to soup even when it’s 110 F outside while training in Arizona. You can enjoy it hot or cold!”
MAKES 6 Servings - PREP TIME 10 min - COOK TIME 25 min - TOTAL TIME 35 min
2 tsp canola oil
1 lb beef stew meat, cubed
1 Tbsp salt
1/4 tsp freshly ground pepper
1-2 garlic cloves diced
1 medium onion, finely diced
2 large or 3 medium beets, peeled and diced
2 carrots diced
2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces
1/2 head of small green cabbage, sliced
1 (900 mL) container beef broth, no salt added
1 can (28 fl oz/796 ml) diced tomatoes, no salt added
1 bay leaf
Garnish: Sour cream and fresh dill sprigs
Heat oil in a large, thick-bottomed pot on medium-high heat.
Add the stew beef cubes. Let the beef brown lightly on one side, then turn over.
Add salt and pepper.
Add garlic and onions and cook to soften for about 5 minutes. Add beets, carts, potatoes, and cabbage to the pot and cover. Stir until slightly softened.
Stir in beef broth, diced tomatoes, and bay leaf. Cover, bring to a boil, and simmer for 30 minutes to 2 hours until veggies are fully cooked through, stirring occasionally.
Garnish bowls of soup with dill and sour cream.
For the original recipe, click here.